Smart preparation

We’ve taken key tasks, broken them down by time costs and looked at how each can be made more efficient.

Task	Time taken in hours in each day including mise en place	Who is responsible	Cost per task in NZ$	Cost per hour in NZ$	Tips/alternatives
Creating Mains	3 hours	Sous-Chef de Cuisine	45	15	Let Commis build. Sous Adding finishing touches.
Roasting/Braising Meats	4 hours	Chef de Partie	45	10	Rub meats with bouillon to boost cooking flavour and juices and reduce cooking time.
Creating Stock	3 hours	Chef de Partie	30	10	Use a prepared stock/bouillon created by commis chefs and checked by chef de partie.
Roasting/Braising Meats	2 hours	Chef de Partie	20	10	Use a prepared base created by the commis chef and finished by chef de partie.
Preparing Salads	3 hours	Chef de Partie	30	10	Use prepared leaves and salad dressing.
Preparing Starters	2 hours	Chef de Partie	20	10	Use prepared dressing and sauces for consistency. Use a photograph of each dish and use as reference for the commis chef to recreate.
Creating Sauces	4 hours	Chef de Partie	40	10	Use prepared sauce bases for adding signature flavours. Base can be prepared by commis chef. Use prepared herbs and spices to save time in preparation.
Preparing Desserts	3 hours	Chef de Partie/ Pastry Chef	30	10	Use some pre-prepared ingredients such as ice cream, dessert bases and fruit coulis that take time to create.
Larder Inventory and Rotating Stock	2 hours	Chef de Partie	10	5	Make it easy by putting clear use by dates on the front of each item so can be seen at glance.
Ordering	1 hour	Chef de Partie	10	10	Use your last order as a base but ask suppliers to look at what you currently buy and present new but relevant products.
Pot Washing	4 hours	Chef de Partie	20	5	Invest in a dish washing machine.
Preparing Meat/Fish	3 hours	Chef de Partie	30	10	As your meat supplier to prepare your most common cuts of meat. Ask your fishmonger to fillet your regular order.
Vegetable Preparation	4 hours	Chef de Partie	40	10	Train a kitchen assistant to wash and peel vegetables so chef de partie can give final touches and cook.